Yield
Makes 10 or 13 servings, or 8 servings with leftovers

How to Make It

Step 1

Chop 3 garlic cloves. Mix chopped garlic with chopped rosemary.

Step 2

Remove and discard the leg truss from the turkey. Pull off and discard lumps of fat. Remove giblets and neck. Rinse the bird inside and out; pat dry with towels.

Step 3

Rub oil on skin. Squeeze juice from a lemon half into body cavity, then add the peel. Rub juice of remaining lemon half onto turkey skin.

Step 4

Slide your fingers under turkey skin to gently loosen it (but leave in place) on breast, around outside of thighs and legs, and over back (from the neck end).

Step 5

Push the rosemary-garlic mixture under skin, distributing evenly. Place remaining garlic cloves and the rosemary sprigs inside the bird.

Step 6

To roast, place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 inches longer and wider than the bird). Roast in a 350° oven until a thermometer inserted through the thickest part of the breast to the bone reaches 160°, 1 1/2 to 2 1/4 hours. Put on a platter and let stand up to 30 minutes; keep warm.

Step 7

Skim and discard fat from pan juices. Reserve pan with juices for gravy.

Step 8

Nutritional analysis per serving of turkey without skin, gravy, or potatoes.

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